1/2 cup olive oil
2 tablespoons dried minced onion
1 teaspoon dried basil
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
3 tablespoons all-purpose flour
1/2 teaspoon paprika
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Heat oil in a large skillet over medium heat. Stir in onion, basil, chili powder, garlic powder, rosemary, thyme, sage, flour, paprika and eggs. Cover and simmer for 5 minutes, stirring frequently.
Remove chicken from oven. Pour chicken broth over chicken, stirring constantly. Return chicken to oven, and cook for 1/2 hour, turning once, or until internal juices of chicken are clear.
Remove chicken breasts and place inside a large bowl. Stuff with flour, and sprinkle with lemon juice and Worcestershire sauce. Cover and refrigerate overnight.